2 lbs. yellow squash, sliced
2/3 c. onion, chopped
1/4 c. plus 2 tbsp. chopped green pepper
3/4 c. (2.6 oz.) shredded 40% less-fat Cheddar cheese
1/2 c. frozen egg substitute, thawed
1 (4 oz.) jar diced pimento, drained
1/4 tsp. salt
1/4 tsp. pepper
Vegetable cooking spray
3 tbsp. fine, dry bread crumbs
2 tbsp. chopped fresh parsley
1/8 tsp. paprika

Place squash, onion and green pepper in a vegetable steamer over boiling water; cover and steam 10 to 12 minutes or until vegetables are crisp-tender. Combine steamed vegetables, cheese and next 4 ingredients in a medium bowl; stir gently. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine bread crumbs, parsley and paprika, stirring well; sprinkle over squash mixture. Bake at 350 degrees for 25 to 30 minutes or until thoroughly heated.

Makes 4 servings.